Kässpätzle

For the Kässpätzle, quickly stir flour, eggs, water and salt to a dough, the dough should not be too liquid. Pour the dough through a spätzle sieve into boiling salted water and let it boil over for about 2 minutes.

Strain and layer in a warm dish, alternating with the cheese. If you like it a bit spicier, you can add some “sura käs”.

Keep the finished Kässpätzle warm. Cut the onion into rings and fry in a little butter until golden. Finely chop the parsley and sprinkle over the Kässpätzle.

Good luck!

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